This week was all about pulling out a miracle out of a hat for this one project I have. This project was about food distribution and I was paddling up a steam without a paddle. It all started on Sunday, when I stop by this cheese company right by the college. I asked around to see if I can see a sales representative for an interview, but they were not there on Sunday, so I had to wait the next day after one of my classes to get a quick word with the sales representative but unfortunately he was busy and I was running out of time since my project is due on Thursday. after waiting for 2 days for the sales rep to call, my dad suggested this other food supplier who is a good family friend and I had to make a difficult choice. Do I stick with the cheese company or this unique food supplier from San Francisco. Since I was running out of time, I deiced to interview Dave Miller, the president of the company and my dads friend. He gave me a lot of information and I was able to write the paper in time. When I served on Wednesday night, my dad came up to me and told me that the sales rep from the cheese shop actually called four times when I was gone and I felt so bad for not returning his call that I decide to interview him for extra credit on my report. So after the entire week of trying to finish the paper, I finally got through with no problem and got it in time to e-mail Chef Ched the report.
As for the other two classes, i manage to impress my chef during my Monday morning class with my improvisation skill. I just finish this carrot and raisin salad from the cold area, when Roland, one of the other chefs at my Food Prep class told me to look up a recipe from the Internet for ranch dressing and I started to look up the ranch dressing recipe with my laptop. Then me and Roland decided to reinvent the recipe from the ground up. As we build the dressing my gears were turning as I reach for random herbs and spices to complement the dressing. When it was complete then it was one of the most perfect and unique dressings I have ever made and it was perfect.
Wednesday night was a very important night for the restaurant because some of the college alumni and the president of the college was eating there for a very important dinner. I actually got a chance to meet with one of the executives during the shift and he said that a lot of people were expecting a great meal. Luckily it was buffet for that night, so we didn't have to go back and forth as much but we stood there for hours on end to get through the shift. To add on the pressure to that, only five of us where out there serving so we had to keep moving or we were toast. Luckily, the dinner was a success and we made a good impression on the executive and the presidents table.
For now I must bid you a-do since I have to write a paper for my next class. So I bid you a-do.
Saturday, April 23, 2011
Saturday, April 16, 2011
Semester 2: Week 11 Papers, Papers Everywhere
As you may know, my second semester is almost up and finals are coming up. I do have one test but instead of that I have papers for nearly every class. You see the difference between the finals at major universities and the finals at my college is that my college is more like "semester projects" which gives me a little more creative control. so for the next few weeks I'm going to be typing away paper after paper until my fingers come off. Some of the subjects that would be associated with these papers would involve my experience as a server, exotic berry suppliers, and other possible blog topics I have written in the past.
For Monday, I was in a "duo team" with my good friend Mark-Anthony in making stuffed pork chops with corn bread stuffing. While Mark was making the corn bread stuffing, I was working with chef on the pork chops. To tell you the truth, this was the first time I have to handle raw meat in a professional setting with my sanitation licence, so I was being very carefully on how I touch the meat and cleaning my work area. I tried to make sure I didn't cross-contaminate any other food, so I washed my hands constantly and try not to touch my face. After many hand washes, searing the pork, and stuffing the pork until they look like big meat tacos; I cleaned out some of the tables and I found some interesting equipment. I found a buffet heat lamp board (where they carve the meat at buffets) and a 1990s food dehydrater. I wanted to ask to see if the American Pickers would come in and take a look at them but I realized that chef is still probably still using them, so I just put them back where they belong.
Wednesday was good day for serving for me, because after last weeks episode, I felt more confident then ever to serve. I had a little trouble with "juggling tables" but it was a smooth night. I also heard that some people still say I look like really nervous, even though I am really relaxed about the service. I guess it takes time to rebuild reputation as a server after a big melt down.
I also landed an interview on Thursday with the zoo for a new line cook position and when I came in for the interview, it was better then what I expected. For one thing, the General Manager is really nice and calm about the interviews. She also explained a lot about our job were about to get, her job as a manager and how she wants to be "the fun boss." Now to me who never had a job before, it sounded like the best first job because when you have a boss who is friendly but at the same time expect the quality of the food from an exclusive restaurant, you could learn a lot more about the business then just working on the field for years. After the interviews, we took a little tour of the bistro where she runs it in the zoo. Now the bistro used to be a concession stand where people usually get snack food like nachos and hot dogs, but she "re modify" the stand into a working kitchen. The more we went through the group discussions, the interview, and the tour; the more I wanted to get started.
Before I bid you a-do, I do want to tell you that all my lecture classes are off for vacation (why the practical classes are still on, I'll never know.) So I'm going to be spending more time on my papers and projects. So if you have any other comments them keep on coming and for now, I bid you a-do.
For Monday, I was in a "duo team" with my good friend Mark-Anthony in making stuffed pork chops with corn bread stuffing. While Mark was making the corn bread stuffing, I was working with chef on the pork chops. To tell you the truth, this was the first time I have to handle raw meat in a professional setting with my sanitation licence, so I was being very carefully on how I touch the meat and cleaning my work area. I tried to make sure I didn't cross-contaminate any other food, so I washed my hands constantly and try not to touch my face. After many hand washes, searing the pork, and stuffing the pork until they look like big meat tacos; I cleaned out some of the tables and I found some interesting equipment. I found a buffet heat lamp board (where they carve the meat at buffets) and a 1990s food dehydrater. I wanted to ask to see if the American Pickers would come in and take a look at them but I realized that chef is still probably still using them, so I just put them back where they belong.
Wednesday was good day for serving for me, because after last weeks episode, I felt more confident then ever to serve. I had a little trouble with "juggling tables" but it was a smooth night. I also heard that some people still say I look like really nervous, even though I am really relaxed about the service. I guess it takes time to rebuild reputation as a server after a big melt down.
I also landed an interview on Thursday with the zoo for a new line cook position and when I came in for the interview, it was better then what I expected. For one thing, the General Manager is really nice and calm about the interviews. She also explained a lot about our job were about to get, her job as a manager and how she wants to be "the fun boss." Now to me who never had a job before, it sounded like the best first job because when you have a boss who is friendly but at the same time expect the quality of the food from an exclusive restaurant, you could learn a lot more about the business then just working on the field for years. After the interviews, we took a little tour of the bistro where she runs it in the zoo. Now the bistro used to be a concession stand where people usually get snack food like nachos and hot dogs, but she "re modify" the stand into a working kitchen. The more we went through the group discussions, the interview, and the tour; the more I wanted to get started.
Before I bid you a-do, I do want to tell you that all my lecture classes are off for vacation (why the practical classes are still on, I'll never know.) So I'm going to be spending more time on my papers and projects. So if you have any other comments them keep on coming and for now, I bid you a-do.
Thursday, April 7, 2011
Semester 2: Week 10 Unleashing the Power of the Automatic
This week was more about sheer terror and enlightenment.
The week started out just any week when I made the sauce for the Chicken Marcela for the Wednesday's banquet. Everything was going OK until my hat wouldn't fit on my head due to the fact that I have a gigantic head. It was also the first time I was working with wine. Luckily the sauce was better then imagined and through the day with accomplishment, even though I looked like bo peep in a chefs coat.
The next day, I actually reevaluate my life a little bit. I thought about how after 19 years living in Chicago of why I was still here. I mean if you were in college, you actually go to another state or another city. So after all that time growing up here, why am I still in the same spot. The simple answer is people need me here. They need someone for inspiration and that person is me, because if I wasn't around, Chicago could be a dark, lonely place with no guidance to move foreword. So I would stay here for a while but I'm not sure how long. It just depends of how long I can go.
Wednesday was practically was one of the most cataclysmic event of my whole culinary career so far. There was a big "etiquette" banquet that night and I was terrified. As I was serving up the salads, I forgot which way I was supposed to serve and people were telling me I was doing it wrong. I went to the back with a splitting headache and I break down like an emotionally damaged child who didn't know what to do. I felt so horrible but yet people said I did an amazing job of doing every thing. After talking to one of the instructors of the class, named Dave, he told me the reason I keep on panicking was because I think too much of how everything should go. That's is when it hit me, "good quality service is not about preventing disaster, its about control the situation and making it better." After that I realize that I have to just let it flow or as Anthony Bourdain once said in his Back in the Fire special "riding the wave." When I came out to the floor and just let my procedures go on automatic, I felt like a big weight has been taken off my shoulders and felt happy serving for once. After that night, I felt like I have finally understand how a truly great server becomes the best. Its not how "nothing was wrong" but it was about "how the server took care of the situation and made it better."
I still wait for the time I graduate from college and move on with my life. For now though I will just stick to what I do best and keep on going.
The week started out just any week when I made the sauce for the Chicken Marcela for the Wednesday's banquet. Everything was going OK until my hat wouldn't fit on my head due to the fact that I have a gigantic head. It was also the first time I was working with wine. Luckily the sauce was better then imagined and through the day with accomplishment, even though I looked like bo peep in a chefs coat.
The next day, I actually reevaluate my life a little bit. I thought about how after 19 years living in Chicago of why I was still here. I mean if you were in college, you actually go to another state or another city. So after all that time growing up here, why am I still in the same spot. The simple answer is people need me here. They need someone for inspiration and that person is me, because if I wasn't around, Chicago could be a dark, lonely place with no guidance to move foreword. So I would stay here for a while but I'm not sure how long. It just depends of how long I can go.
Wednesday was practically was one of the most cataclysmic event of my whole culinary career so far. There was a big "etiquette" banquet that night and I was terrified. As I was serving up the salads, I forgot which way I was supposed to serve and people were telling me I was doing it wrong. I went to the back with a splitting headache and I break down like an emotionally damaged child who didn't know what to do. I felt so horrible but yet people said I did an amazing job of doing every thing. After talking to one of the instructors of the class, named Dave, he told me the reason I keep on panicking was because I think too much of how everything should go. That's is when it hit me, "good quality service is not about preventing disaster, its about control the situation and making it better." After that I realize that I have to just let it flow or as Anthony Bourdain once said in his Back in the Fire special "riding the wave." When I came out to the floor and just let my procedures go on automatic, I felt like a big weight has been taken off my shoulders and felt happy serving for once. After that night, I felt like I have finally understand how a truly great server becomes the best. Its not how "nothing was wrong" but it was about "how the server took care of the situation and made it better."
I still wait for the time I graduate from college and move on with my life. For now though I will just stick to what I do best and keep on going.
Saturday, April 2, 2011
Semester 2: Week 9 Just Me, My Bro, and a Cup of Joe
This week, my parents went a trip to Mexico for there 25th anniversary and I have to house sit and make sure my brother doesn't burn the house down while I was at school. So for the past few days, we snacked on pizza, sandwiches, and pumpkin bread until we got sick of it. I also took my friend from high school (Cory) and took him to the dining room at the college and he loved it. I hope I can show my other friends from the past this amazing restaurant/classroom. Who knows, it could be the next big thing in student dining.
As for the week it's self, lets just say that things were simple but not as easy as you think. On Monday, I blanched green beans, now blanching is simple on a small scale, but it takes real concentration to take it large scale because of all the large batches you have to watch. As I was stemming green beans at the speed of light, I thought to myself that this would be easy until I realized I have a time limit of 1 hour to complete this task of blanch. Now blanching is when you cook the vegetable until tender and "shock" the vegetables in a container of ice. Now I don't have any problem with that in a small scale, but when its a couple of pounds at a time, then I get a little scared. Luckily, the green beans turned out perfect and I got through with no problems.
Wednesday was the first night of semi-al le cart service (soup and salad bar with table side entree service.) On the floor, I "acted' cool and collected but in the back, it looked like I was about to have a heart attack because I did not have any experience doing this kind of service. There were bread baskets, complimentary appetizers and I don't have any clue of how do this in the right way. I was really afraid to make someone really angry or if I was unpleasant. Luckily, My friends from the front and back of the house helped me out with what to do and everything went smoothly that night.
On Thursday, the unexpected happened. I was just about to get ready for class until I was asked to teach the class. I forgot to read the chapter for that week so I went up there and tried my best. After about the first 10 minutes, they told me to sit back down and I was relieved for surviving after that social disaster. Actually, my class mates liked my attempt to teach the class but I'm not sure if I'm willing to try again until I'm ready.
So then my parents came home and everything was right in the universe yet again. For now, I'm just going through with my school life, home life, and everything in between. So for now, I bid you a-do.
As for the week it's self, lets just say that things were simple but not as easy as you think. On Monday, I blanched green beans, now blanching is simple on a small scale, but it takes real concentration to take it large scale because of all the large batches you have to watch. As I was stemming green beans at the speed of light, I thought to myself that this would be easy until I realized I have a time limit of 1 hour to complete this task of blanch. Now blanching is when you cook the vegetable until tender and "shock" the vegetables in a container of ice. Now I don't have any problem with that in a small scale, but when its a couple of pounds at a time, then I get a little scared. Luckily, the green beans turned out perfect and I got through with no problems.
Wednesday was the first night of semi-al le cart service (soup and salad bar with table side entree service.) On the floor, I "acted' cool and collected but in the back, it looked like I was about to have a heart attack because I did not have any experience doing this kind of service. There were bread baskets, complimentary appetizers and I don't have any clue of how do this in the right way. I was really afraid to make someone really angry or if I was unpleasant. Luckily, My friends from the front and back of the house helped me out with what to do and everything went smoothly that night.
On Thursday, the unexpected happened. I was just about to get ready for class until I was asked to teach the class. I forgot to read the chapter for that week so I went up there and tried my best. After about the first 10 minutes, they told me to sit back down and I was relieved for surviving after that social disaster. Actually, my class mates liked my attempt to teach the class but I'm not sure if I'm willing to try again until I'm ready.
So then my parents came home and everything was right in the universe yet again. For now, I'm just going through with my school life, home life, and everything in between. So for now, I bid you a-do.
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